This article discusses various technologies for obtaining dry honey in Russia and abroad. The features of methods for obtaining dry honey are noted: process parameters, equipment used, the use of additional components, the product formulation. The disadvantages of the known methods for the production of dry honey are formulated and the use of a spray drying unit for the production of dry honey is justified. The principle of operation of the spray dryer is described, its scheme, appearance and technical characteristics are given. The characteristic of honey powder by organoleptic and physico-chemical parameters is given. The problems of obtaining dry honey, methods of its application in various industries (food, pharmaceutical, cosmetic) are considered.

The structure of nutrition and nutritional status of the population are among the most important indicators of the socio-economic development of the country. Given the importance of nutrition in the development of chronic diseases, the recommendations of WHO and doctors, the production and increase of consumption of plant products, as a source, primarily of dietary fiber, are of particular importance and relevance. Most of the dietary fiber are non-starch polysaccharides. One of the promising sources of highly soluble polysaccharides are flax seeds. Due to satisfactory functional and technological properties, flax seed polysaccharides are of practical interest similarly to such food ingredients as gum guar, xanthan, carob, etc. The study was performed to evaluate the prospects of practical application of flax seed polysaccharides (PS complex) to create functional and specialized flour confectionery products. The optimal content (0.1%) of PS complex in the technology of traditional and gluten-free MKI type muffins has been established. The possibility of obtaining gluten-free muffins without the use of starch. Both traditional and gluten-free muffins with PS complex of flax seeds were characterized by high humidity. The introduction of flax flour or milling flax seeds allows to exclude egg products from the recipe without reducing the quality of products. Replacing 15% of wheat and / or corn flour with flax or milling flax seeds in the presence of a PS complex did not degrade the quality of the muffins, increased the nutritional value of the products, while reducing their calorific value.

To expand the range and satisfy the increased demand for functional drinks with antioxidant properties based on natural berry raw materials, the results of a study on the development of soft drink compositions with black currant berry phytoextract are presented. Based on the systematization, generalization and updating of scientific information and previous studies, the choice of berry raw materials is substantiated. With using of measuring and heuristic methods of analysis, the regulated quality indicators of basic raw materials and finished drinks are determined. The rational parameters of the technological process of producing concentrates, which made it possible to preserve the biologically active substances of the raw materials as much as possible, were selected. It is revealed that the concentrate contains 3431 mg% of phenolic compounds, 1538.8 mg /100 g of anthocyanins, 185.16 mg / 100 cm3 of ascorbic acid. Quality indicators of raw materials and phytoextracts are investigated. Compositions taking into account a condition of balance of structure and nutrition value,functional orientation, high consumer properties are proved. The nutritional value of the developed drink is defined. It is determined that the phytoextract introduction satisfies a daily requirement in the anthocyanins for 60 - 40%, in phenolic connections - for 49% (per 100 ml of drink). Expertise of the quality of the finished drinks has determined a positive impact on the flavoring characteristics. Industrial tests on LLC «Aqualand» (Novosibirsk) are carried out; the specifications and technical documentation is developed.

Productive capacities of operating sugar factories in the Russian Federation do not allow providing of all volume beet raw materials processing for optimal period, that results in extending of beet root storage time and, as a consequence, increase of its mass losses and worsening of quality. Application of chemicals with various influence character used for volume treatment of beet roots during the period of clamps’ formation is one of perspective directions to increase a degree of storing raw materials safety. Over the whole period of sugar industry development, a wide variety of chemicals directed towards improvement of beet root storage ability has been suggested. However, they have not been used widely for various reasons including deficiency, high price, small efficiency or absence of steadily obtained results. Aim of the investigations is to work out preventive measures decreasing harmfulness of clamp rot and increasing beet raw materials safety. Change in sugar beet root technological quality indices depending on methods of treatment using Anabios and Somnus, new chemicals with inhibiting and fungicide effect produced by "NPP ZIPO" Ltd., has been studied during production seasons of 2016-2017. It has been revealed that use of the investigated chemicals promotes decrease of breath intensity and microbiological processes in stored beet roots and, as a consequence, reduction of mass losses and better safety of raw materials quality in comparison with the control variant without treatment. It has been determined that the most effective method of beet raw materials treatment with tank mixture of Anabios and Somnus chemicals is the “cold fog” gassing technique, the concentrate consumption rate being 100 l per 10 000 ton of beet, and time of treatment being 15 minutes. It has made it possible to obtain the best sugar beet quality indices providing the least molasses sugar losses (2.63 %), and the greatest sugar output (13.60 %) with its best extraction ability (78.93 %). The developed method for chemical treatment of beet row materials can be used for the purpose of beet root storage ability improvement in open clamps. This method of beet root treatment can be realized with the help of a “cold fog” generator or the multipurpose disinfection complex (MDC). Presence of a beet row materials active ventilation system makes treatment more effective due to speeding-up of the chemicals diffusion inside a clamp. It should be noted that use of the “cold fog” method is possible both in factory and field clamps in which basis the air pipe with holes to deliver chemicals has been made.

Increase in the production of the modified starches and dextrines, expansion of their range based on using cereal and tuber starches, increase in import substitution are relevant tasks for the starch syrup industry. Development and production of new types of the modified starches and dextrines from nonconventional raw materials can be referred to number of the major directions of innovative development the starch syrup enterprises and increase in import substitution. Research is aimed to develop a technological mode of receiving triticale dextrin with a high solubility in cold water and an increased viscosity of paste. In this work there are results of researches of receiving dextrin from triticale starch by a thermo chemical method with use of two catalysts: aluminum and potassium alum and hexane diacid. It is defined the influence of the key process parameters, such as: consumption the catalyst, temperature and duration of starch dextrinization on physical and chemical properties of triticale dextrin. Evidence-based parameters of the technological mode of receiving triticale dextrin with the highest solubility in cold water and the increased viscosity of paste are developed. It is defined that the consumption of potassium aluminum sulphate and hexane diacid of 0.75% and 0.50% respectively to the starch dry solids provide production of triticale dextrin with the maximum viscosity of paste. It is established that degree of solubility of a triticale dextrin in cold water reaches the maximum value (100%) at temperatures of starch dextrinization 150…180°C. Duration of dextrinization decreases in direct ratio to temperature increase of starch heating. It is revealed that starch dextrinization in the presence of two reagents proceed simultaneously with depolymerization of polysaccharide molecules of starch and etherification. The regression equation to define a degree of dextrin solubility is received from process parameters of production. It is established that dynamic viscosity of paste of triticale dextrin is higher in comparison with corn and wheat dextrines. Triticale starch is valuable alternate raw materials for production of dextrin. The research results were used in the development of regulatory documents for the introduction of technology in the industry. The organization of production of this product at starch syrup enterprises will allow to expand a raw base and the dextrines range, to increase the domestic production of dextrines.

Numerous studies of the nutritional structure of the population of different regions of Russia, indicate violations of nutritional status, which is expressed in a deficit of polyunsaturated fatty acids, fat-soluble vitamins, minerals and dietary fibers. The creation of a composition of dairy and vegetable raw materials is, in recent years, a common way to adjust the composition of dairy products. The promising basis of the product can serve as whole condensed milk with sugar. Technological features of production and special storage conditions of condensed milk exclude the possibility of oxidative and redox reactions in the added plant components. To develop the formulation of canned milk with sugar, the possibility of introducing the kernel of pine nuts and sunflower kernels into the normalized milk with the preliminary preparation of sugar syrup was used. The main objective of the research is the development of a multi-component dairy product based on a combination of dairy and oilseeds, balanced in nutritional and biological value, allowing to meet the needs of different groups of the population. The research was carried out in the laboratories OF the Altai state technical University. I. I. Polzunova. The influence of cedar nut kernel and sunflower Yar on physico-chemical and organoleptic characteristics of whole condensed milk with sugar in the amount of 5 % to 25 %, respectively, was estimated. Taking into account the obtained results, it is recommended to add a kernel of pine nut or sunflower kernel in an amount not exceeding 20 %. The obtained products will not only expand the range of canned milk, but also add to the diet of consumers polyunsaturated fatty acids, fat-soluble vitamins, vegetable protein and minerals.

The creation of functional food products, including emulsion sauces, is a current direction of modern food industry. That is why the subject of the article is the studying the possibility of creating a functional sauce using pectin substances as a stabilizer. High esterified apple and citrus pectin, as well as low esterified apple pectin in powder form were used as objects of study. An organoleptic analysis and physico-chemical tests of the samples were carried out. The study found that the sample meets the requirements of regulatory and technical documentation. Three cheese sauces recipes were developed to determine the possibility of using pectin substances as stabilizers of emulsion products. The first sample contained low-esterified apple pectin, the second sample contained high-esterified apple pectin, the third sample contained high-esterified citrus pectin. It is established that pectin substances as a stabilizer of emulsion products provide the required structural and mechanical properties. Therefore, it is possible to use pectin both for stabilization of emulsion fat products, and as enriching additive, giving functional properties to the product.

The article is devoted to the consideration of the main aspects affecting the process of starch retrogradation and the development of bakery products for long-term storage. The article substantiates the need to develop these products and the article is aimed at solving, incl. food safety issues. Modern approaches to the breeding of soft wheat have been studied with the aim of breeding varieties of wheat with low amylose content in starch. The effect on baking properties and the staleness bakery products are baked from waxy wheat baking flour has been established. In the course of the research, standard methods were used to determine amylose, wheat gluten in baking wheat flour of 1st grade, as well as organoleptic and physico-chemical methods of research were used to establish the quality indicators of bakery products. It is shown that the use of wheat flour with a low content of amylose has a beneficial effect on slowing down the process of staling bread and preserving the maximum initial consumer characteristics.

The article describes the layered movement of the grain flow through the working body, which is an inclined surface with grooves located along the ramp line. The working body performs translational harmonic oscillations in a straight line, perpendicular to the flutes. The stream is conventionally divided into two layers: one (lower) in thickness is equal to the height of the flute, the second (upper), is located above the grooves. The movement of the lower flow, that is, the movement of grain between grooves, is considered. A diagram of the forces acting on a material particle, the system of differential equations of its motion is presented. As a result, the analytical dependences of the particle displacement at an arbitrary moment of the oscillation period of the supporting surface were obtained. The possibility of transporting particles of the lower layer between grooves under the action of a component of gravity along the line of the largest slope of the self-braking working surface is theoretically substantiated and proved. The experimental studies carried out confirmed the adequacy of the obtained analytical dependencies.

In mathematical modeling of the grain separation process during its cleaning the following approaches are used: deterministic, statistical and combined. Deterministic models demonstrate the influence of individual factors on the process. Assumptions made in these models can significantly distort the physical picture of the process. In the middle of last century there appeared the probabilistic approach which takes into account the diversity of random factors influence on the kinetics of vibroseparation. In this paper, a stochastical approach to modeling the process of grain separation on vibrating screens is developed and mathematical apparatus of Markov chain theory that effectively describes the evolution of dispersed media with random properties is proposed. Determination of the stochastic model parameters based on the experimental data of test experiments on the periodic classification of bulk materials allows adequately modeling and calculating continuous processes of industrial vibration separation of grain.

Food is one of the major factors defining health of society. The healthy nutrition provides normal development of children, increase in working capacity, creates conditions for adequate adaptation of the person to the environment. At the same time the main attention is paid to quality of foodstuff. For receiving high-quality loose compositions at a ratio of components till 1:50, it is expedient to use the screw vertical vibration mixers of continuous action (MCA). In these mixing units the way of processing of bulks in the thin vibroboiling layers (20-50 mm) at the expense of the developed working body which is intensively vibroactivating disperse system that allows to reduce mixing time significantly is realized. Also mixers have good ability to smooth fluctuations of expenses of the entering material streams, allow to simplify process automation, to reduce pollution by dust emissions of the environment and production rooms, to improve working conditions and the culture of production, at the same time to increase labor productivity and to reduce metal consumption. The following parameters exert the greatest impact to the MCA on receiving qualitative mix in vibration: amplitude and working frequency of fluctuation of debalans and also a ratio of the mixed components. For determination of rational parameters of operation of the vibration mixer when receiving the dry combined products the full-factorial experiment. By means of the regression analysis the graphic dependences and the equations of regression showing influence of the studied parameters on quality of the received mixes were received. Check on adequacy showed that the average value of a relative error is 9.7%, therefore, the model can be used for prediction of quality of the received mix.